Armenian Delicacies Offer The Sensation Of Gourmet Heaven

``I`ve been shishing for 34 years. Started at the Armenian church in Winnwood, Pa., in 1954 ... learned a lot in that time,`` George said.

George claimed there were no secrets. He marinated for 48 hours in a mixure of salt, black and cayenne pepper and ``lots `n` lots of onions`` and cautioned never to shortcut marination.

``If there is a secret, it`s hard work. The toughest part is to cut away every bit of fat and gristle ... and that is hard work. It`s rewarding to see a person`s face light up after the first taste George said. ``Like you did.``

George will prepare more than 600 pounds of shish kebab for the festival.

St. David Armenian Church was opened on Yamato Road only eight months ago. The festival is an opportunity to become aquainted with its neighbors, according to the Rev. Dr. Zazen Arzoumanian, pastor.

``It`s all authentic Armenian cooking. It takes years of skill and love. I`ve seen my mother do it for years,`` the Father told me.

The parish is now 300 families, ``doubled since coming to Boca Raton .... our teen youth club tripled,`` he said with pride.